3 Favorite Eggplant Recipes from our Eggplant Recipe Files

[Guest guest]

Cherie,Here are 3 of my families favorite Eggplant recipes from ourEggplant

recipes. They are very quick to make.Enjoy,Judy\Eggplant Teriyaki

 

1 Eggplant, peeled(optional) and diced up

1 onion, diced

1 green pepper, diced

1 7 oz can mushroom slices - fresh muchrooms

5 garlic cloves, thinly sliced

2 T oil

 

Saute the veggies in hot oil, covering it, between frequently stirring.

When veggies are tender cover with the Teriyaki Sauce from recipe below and

simmer about 5 minutes. Serve over cooked basmati rice and spinkle with

Hemp seeds or sesame seeds and

Red Chili Pepper Flakes, if desired.

 

 

Teriyaki Sauce

 

 

1/2 c. honey

1/4 c. water

1/2 c. Tamari Sauce

1/4 c. wine vinegar

1 T. onion, diced

1 garlic clove minced

2 T. cornstarch mixed in 1/4 c. water

 

Combine the honey, Tamari, vinegar, onion, garlic and the 1/4 c. water in a

heavy sauce pan. Bring to a boil and gradually add the cornstarch/water

mixture, stirring constantly. Lower the heat and simmer for about 10 minutes

or

until the sauce is thickened and the onions are tender.

 

* If you want this spicy, add a tiny bit of ground cayene pepper.

 

Makes about 2 cups.

---------------Hot Sweet and Sour Chinese Eggplant

 

Eggplant is sauteed, then coated in a spicy sweet sauce. It is

simple and delicious! I'm sure you'll enjoy this!

4 servings

 

2 long Chinese eggplants, cubed ( any eggplant will work. I

leave the skin on)

 

1 onion, diced

1 bell pepper diced

1 garlic clove, minced

1 6oz. can of sliced mushrooms

2 Tablespoons vegetable oil

1 tsp salt

1 tsp. of Garlic Chilie sauce(found in the Asian section

of the grocery store)

4 tablespoons soy sauce or Bragg's Lqd. Amino's

3 tablespoon red wine vinegar

3 tablespoon sugar

1 tablespoon cornstarch

 

 

..

1.. In a small bowl, stir together the soy sauce, red wine

vinegar,

sugar, garlic chile sauce, cornstarch. Set the sauce aside.

2.. Heat the vegetable oil in a large skillet or wok over

medium-high heat. Fry the eggplant, onion, green pepper, mushrooms and

garlic covered, over med. high heat, stirring often, until it is tender and

begins to brown, about 10 - 15 minutes. Pour in the sauce, and cook and

stir

until the sauce is

thick

and the eggplant is evenly coated. Serve immediately.

 

 

------------------Spicy Indian Eggplant

 

2 Eggplants, peeled and diced

2 Tbsp. Smart Balance(found near margarine and butter)

1 tsp. Salt

1 onion, chopped

5 tomatoes chopped or 1 can of petite diced tomatoes

3 Tbsp. Coriander, dried powder

1 tsp. garlic chili sauce(found near the soy sauce in the grocery

store)

 

Saute the diced eggplant with the Smart Balance Spread and Salt in a

Frying

Pan

until translucent, soft and browned. Mash with a potato masher. Add

the

onions and cook until tender, stirring occasionally. Stir in the

tomatoes

and cook 5 more minutes. Remove from heat and add the Coriander and

the

garlic chili sauce. The garlic chili will add heat so add for your

own

taste